Tip

Need some more ideas?

Method

Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Fabulous soup! I didn't have vegetable stock, so used chicken and used about 200ml of chopped tinned tomatoes instead of fresh tomatoes. One of the best soups I've ever made. I found the quantities perfect for a large bowl each for lunch. For a dinner party starter it would probably feed 6.

I tried this soup twice. First time with coriander powder, no lemon juice and no mustard seeds. I put it down the sink. I went out and bought all the correct ingredients and gave it another chance.

It was better, I think the Oxo vegetable stock rather than the Knorr helped. I still won't be making this again though, me and my family rated it about 5.5/10. It just has this weird after taste, sort of powdery. I love the store bought Baxters parsnip soup and I like parsnips but this just tastes weird. I used a high powered Blendtec to puree the soup too.

Bottom line - It's just not one of those soups where you really want to gobble it down because it tastes so good. Oh this recipe makes A LOT of soup, I would half the ingredients if it's your first time making it.

Lovely and warming perfect for autumn. I used garam masala as didn't have separate spices - probably about 1.5 tsp and I'd use more next time. Couldn't really fit it all into my processor so it was a bit bitty, I've hand blended the remainder and it looks smoother. Also used baby plum tomatoes and added a dollop of creme fraiche on serving. Will make again.

This soup is absolutely amazing. So delicious and a very welcome change to roasting parsnips which I'd got into the habit of doing. I swapped the coriander and cumin seeds for dried leaf ad ground. The mustard seeds I swapped for wholegrain mustard and the plum tomatoes for two large beef tomatoes. Not because I wanted to modify the recipe but because it was all I had in and it still turned out brilliantly. My two year old and my fussy husband loved it too so it will definitely become a regular in our house from now on! Oh and just in case your worried its a 'spicy' soup it isn't, it's a beautiful lovely sweet warm flavour.

Not being a parsnip fan I didn't expect to like this soup..but it was absolutely gorgeous!!! Mmmm! One of the best soups I have ever made :) followed the recipe apart from omitting oil and using fry-light, and it turned out perfect.

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